Macerated apples baked into a rustic tart and served with a sweet brown butter sauce infused with thyme.Read More
Filtering by Tag: cream
Classic Italian meat sauce. You can serve it over wide, flat pasta noodles or use it to make Classic Lasagna. Or better, make a huge batch and do both!Read More
A simple glaze for cookies.Read More
Mild, creamy dip with a hint of goat cheese tang. Perfect for crudite or chips, as a spread on sandwiches or to dollop on veggies.Read More
Tender sea scallops seared golden brown and served with a buttery white wine pan sauce. Delicious, elegant, and done in about 15 minutes.Read More
Chicken thighs and potatoes, poached in an white wine herb broth with a hint of lemon.Read More
So easy, so delicious... Why doesn't everyone make their own whipped cream?
Makes about 1 3/4 cups
1 cup heavy whipping cream
1 Tablespoon sugar (or more or less to taste)
Optional (but usually delicious): 1 teaspoon vanilla extract
1. Combine all ingredients in a medium bowl.
2. Whip by hand with a whisk or with an electric mixer on medium speed (much easier), preferably fitted with a wire whisk attachment.
3. For a classic French-style cream, whip until the cream forms soft peaks. For a more American-style result, whip a little further until you get stiffer, sturdier peaks. Do not over-whip, or you will end up with butter!